Smoked Glazed Chicken
photo by Queen Dragon Mom
- Ready In:
- 3hrs
- Ingredients:
- 21
- Serves:
-
12-15
ingredients
-
Brine
- 2 gallons water
- 2 tablespoons pickling spices
- 2 tablespoons cayenne pepper (ground)
- 1 teaspoon allspice
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons celery salt
- 3 cups kosher salt
- 1⁄2 cup brown sugar
- 2 tablespoons maple extract
- 2 teaspoons liquid smoke
-
Prep
- 1⁄2 cup olive oil
- 1⁄4 cup cajun seasoning
-
Mop
- 2 cups apple cider vinegar
- 2 cups water
- 2 tablespoons salt
- 2 tablespoons black pepper
-
Glaze
- 6 tablespoons butter
- 2 tablespoons honey
-
Guest of Honor
- 8 lbs chicken
directions
- For the brine: Combine the first 10 ingredients, bring to a boil, then let cool.
- Add maple extract and liquid smoke.
- Rinse chicken and pat dry.
- Brine chicken for at least 4 hours. Overnight is fine, but no more than 12 hours.
- Remove pieces, rinse in cold water and pat dry.
- Coat with oil and season with Cajun seasoning.
- Prepare smoker and smoke chicken at 230 degrees for about two hours, basting with mop every 30 minutes.
- For the mop: Combine vinegar, water, salt, and pepper in a pot and bring to a boil. Remove as set aside.
- When chicken is nearly done, coat with glaze and move pieces to a hot grill to finish cooking and crisp the skin. This will only take a few minutes per side.
- For the glaze: Combine 3 parts butter to one part honey. Make as much as you need to finish the job.
- Remove and serve immediately.
- Have copies of the recipe available, because you will be asked.
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Reviews
-
I prepared this dish for the first time about a year ago for a smoking/barbecue day with friends and it was very VERY successful. One friend in particular called it "The best thing he'd ever put in is mouth" and everyone just agreed with him while carrying on munching away, and I have had requests to do it again several times now.<br/>I don't usually write any reviews for anything, but this is an outstanding recipe...I have just done it again for the 5th time and everyone just loves it.<br/>In my experience this quantity of brine will do double the amount of chicken without any problem. I prepare the brine in advance and freeze it as it is a lot of work (but well worth it). I usually buterfly the chicken but I have done it with just legs and it was just fine too.
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I cut the brine down to 1/2 gallon, and soaked 2 split game hens in it for about 8 hours.They came off of the smoker tender, juicy, and delicious! Often, I've had game hens get very dry after 2 hours of smoking, but these were perfect. The mop also kept the skin for getting hard and tough. The flavor of the meat was wonderful, and I would be very happy to use this recipe and method again. Thanks for posting!
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After hearing about this recipe on the Aussie/Kiwi forum, I had to try it. I halved the recipe, so I used 4.5 litres of water for the brine and I had the whole chicken sitting in the brine overnight. To cook the chicken I also used a rotisserie because I don't have a smoker. The chicken was so tender and very yummy. Thank you Pokey in San Antonio, TX
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RECIPE SUBMITTED BY
Pokey in San Antonio
United States
<p>I'm a retired USAF pilot (32 years), now as a Systems Engineer, I'm 10 years into a second career with an engineering firm, supporting the military. I love to hunt, fish, camp, hike and, of course--cook. I collect cook books and recipes from all kinds of sources. I was so glad to find this web site to help me organize my favorite recipes, and find new ones. My favorite cooking style is BBQ/Smoking. I also love to cook elaborate meals for family and friends. Having lived overseas for many years, I've picked up a lot of recipes for German, French, Italian, Thai, and Greek dishes.</p>